ERIE COMMUNITY COLLEGE

TITLE III

NUMERIC SKILLS ASSIGNMENT

Interdisciplinary Course Materials

Biology

COURSE: MT 001 (Basic College Mathematics)

COURSE OUTLINE TOPICS:

·  Perform basic computations with whole numbers, fractions, decimals, percents, and integers.

·  Convert fractions, decimals, and percents from one form to another

·  Apply the rules for rounding-off when estimating appropriate answers

·  Perform fundamental operations with polynomials

·  Represent a comparison of data in ratio form and solve proportions

·  Present organized written work and show a check to avoid careless mistakes

·  Read critically and think logically when solving application problems

PROJECT TITLE:

Healthier food choices, caloric intake of macronutrients, percents and proportions

PROJECT DESCRIPTION:

In this project, you will use the information provided in problems 1 and 2 to determine the required caloric intake of macronutrients. You will then use the table in problem 3 to determine the healthier food choices.

AUTHOR: Laurie Davis, Mathematics

CURRICULUM EXPERT: Angela Crocker, Biology

SEMESTER CREATED: Spring 2009

A. ESSENTIAL QUESTION

How can I use techniques of calculating the percent and solving proportions to determine the caloric intake of macronutrients?

B. INTRODUCTION:

Macronutrients are nutrients that the body uses in relatively large amounts, for example, proteins, carbohydrates, and fats. This is as opposed to micronutrients, which the body requires in smaller amounts, such as vitamins and minerals. Macronutrients provide calories to the body as well as performing other functions. You have been given assignments that require you to calculate percents, solve proportions, and draw conclusions relating caloric intake and the macronutrients.

C. THINGS TO LEARN BEFORE STARTING THE PROJECT:

Before starting this project, you will need to know how to calculate the percent of a number, percent decrease, proportions, and how to use a calculator to perform the operations. You will also need to know how to read and interpret the table provide.

D. BASIC DIRECTIONS:

For problems 1 and 2, you will use the information provided to answer the questions and draw conclusions. You will use the table (table 1.1) and other provided information to answer the questions for problem 3. Round all answers to the nearest hundredth, unless otherwise specified.

E. PROJECT ASSIGNMENT:

PROBLEM 1: CALORIC INTAKE OF MACRONUTRIENTS

Use the information below to answer the following questions.


A key component of the recommendation for macronutrients is how they are distributed in the diet; Acceptable Macronutrient Distribution for Adults (as a percentage of Calories) is as follows:

·  Protein: 15%

·  Fat: 30%

·  Carbohydrate: 55%

1.  It has been recommended that Louis should consume 2,537 calories per day. How many of these calories should come from each of the macronutrients?

a)  Carbohydrates ______

b)  Fat ______

c)  Protein ______

2.  If Louis eats 1 servings of Cap’n Crunch with Crunchberries cereal, which has 88.4 calories of carbohydrates,

a)  What percent of his daily recommended intake has he consumed from carbohydrates? (round to the nearest hundredth) ______

b)  Approximately how many more calories from carbohydrates can he consume today and not go over his daily recommendation? (round to the nearest hundredth) ______

PROBLEM 2: DIETING

1.  If Patricia consumes 2,700 calories per day, determine how many calories should come from each of the macronutrients.

a)  Carbohydrates ______

b)  Fat ______

c)  Protein ______

2.  How many calories would Patricia consume each week from fat? ______

3.  Patricia is trying to lose weight and start a diet which requires her to lose 1 pound each week.

If 1 pound = 3,500 calories,

a)  How many calories must Patricia cut each day? ______

b)  Restructure the macronutrient intake to accommodate the decrease in the daily caloric intake.

1)  Carbohydrates ______

2)  Fat ______

3)  Protein ______

c)  How many calories would Patricia consume from fat each week? ______

4.  What is the percent decrease of caloric intake from fat each week? ______

PROBLEM 3: HEALTHIER FOOD CHOICES

Use the table 1.1, the information below, and previous information to answer the following questions.

1 gram of carbohydrates = 4 calories

1 gram of fat = 9 calories

1 gram of protein = 4 calories

ORDER / Calories from fat / Calories from carbs. / Calories from protein / TOTAL CALORIES
Cheeseburger and large fries (McD’s)
Cheeseburger and medium fries (BK)
Single cheese burger and potato w/ sour cream and chives (Wendy’s)

1.  Using the orders placed in the table above; calculate the total number of calories from the macronutrients for each order to complete the table. Then calculate the total number of calories for each order.

2.  In terms of calories, which order would be the healthier choice? ______

3.  If Mary is on a 2,000 calorie/day diet,

a)  What percent of her caloric intake should come from fat? ______

b)  What percent of her daily fat intake has she already consumed if she ordered from:

1)  McD’s ______

2)  B.K. ______

3)  Wendy’s ______

4.  In terms of fat intake, which order would be the healthier choice for Mary? Explain. ______

TABLE 1.1 Nutrition Information for McDonalds, Burger King, and Wendy's

Burgers
Item / Serv. Size / Total Fat
(grams) / Carbs.
(grams) / Protein
(grams)
McD / Big Mac / 1 / 31 / 45 / 26
B.K. / Whopper w/Cheese / 1 / 46 / 46 / 33
B.K. / Double Whopper w/Cheese / 1 / 63 / 46 / 52
Wendy's / Big Bacon Classic / 1 / 30 / 46 / 34
McD / Cheeseburger / 1 / 13 / 35 / 15
B.K. / Cheeseburger / 1 / 19 / 28 / 23
Wendy's / Single Cheeseburger / 1 / 20 / 37 / 25
Fries / Baked Potatoes
Item / Serv. Size / Total Fat
(grams) / Carbs.
(grams) / Protein
(grams)
McD / French Fries / Large / 22 / 57 / 6
B.K. / French Fries / Medium / 20 / 43 / 5
Wendy's / French Fries / Medium / 19 / 50 / 5
Wendy's / Baked Potato w/Chili and Cheese / 1 / 24 / 83 / 20
Wendy's / Baked Potato w/Sour Cream and Chives / 1 / 6 / 74 / 8
Salads
Item / Serv. Size / Total Fat
(grams) / Carbs.
(grams) / Protein
(grams)
McD / Garden Salad / 1 / 0 / 7 / 2
McD / Ranch Dressing / 1 / 21 / 10 / 1
B.K. / Garden Salad / 1 / 5 / 7 / 6
B.K. / Ranch Dressing / 1 / 19 / 2 / 1
Wendy's / Deluxe Garden Salad / 1 / 6 / 9 / 7

F. STUDENT RESOURCES

Students will need table 1.1, a scientific calculator, and macronutrient conversions.

G. FACULTY RESOURCES

Faculty will need to have covered problem solving using key terms for operations, calculating the percent of a number, and calculating percent decrease before assigning this project.

http://www.bk.com/Nutrition/PDFs/NutritionalBrochure.pdf

http://www.thedailyplate.com/nutrition/search.php?q=Burger+King+soda

http://library.thinkquest.org/4485/mcdcharts.htm

H. GRADING RUBRIC

PROBLEM 1 10% of the grade

PROBLEM 2 40% of the grade

PROBLEM 3 50% of the grade

Erie Community College

Title III Grant